In recent years, bees have become an increasingly familiar presence in urban landscapes. And that shift says something meaningful about how we’re rethinking the relationship between cities and the natural world. Urban beekeeping started as a practical experiment, but it carries with it a much broader set of questions: cultural, environmental, educational. Bees are not … …read more
As part of a growing food resistance movement, I find purpose in creating and nurturing spaces to think with Food. Meaning is found through experiencing together, eating, cooking, and sharing stories around the table. In June 2025, as part of my master’s portfolio, I created a dinner that represented the journey my class went through during this … …read more
Within the Master’s in Food Communication and Marketing at the University of Gastronomic Sciences in Pollenzo, collaboration with partner companies represents a cornerstone of the educational path and, for us students, a privileged moment where theory meets practice, making food and wine communication a living experience. The workshop with Bubble Bev, held on November 7 … …read more
On Saturday, December 13, 2025, Corriere della Sera, Italy’s leading newspaper, dedicated an important interview to Carlo Petrini, founder of Slow Food and president of the University of Pollenzo. We present it here in its full version. Carlo Petrini: “Slow Food? It wouldn’t exist without McDonald’s” The Piedmontese gastronome: “I loved Bergoglio, I used to … …read more
Over the past year, I took part in the Master’s in New Food Thinking (MNFT), a program that became much more than an academic journey. It became a space to reflect, to question, and to reconnect with parts of myself that had long remained unspoken or fragmented. I began the year with quiet questions. Not … …read more
In my final months at the University of Gastronomic Sciences, I found myself reflecting on how much my time here had shifted the way I see food and myself. What began as academic research into the Western perception of Indian food gradually evolved into a series of dining experiences, collaborative events, and finally, my final … …read more
The sense of helplessness and frustration in the face of the daily exacerbation of what is happening in Palestine has reached extreme levels. Nevertheless, this must not push us into immobility; indignation must become action which, however small and seemingly insignificant, I believe we cannot exempt ourselves from taking. Inside the Gaza Strip, hunger risks … …read more
We live in a society that is increasingly aware of the need to produce, buy, consume, and dispose of responsibly with respect to our environment. This challenge, while noble, can seem overwhelming. And it is. However, in my experience, addressing it from an interdisciplinary perspective is perhaps the most effective and efficient way to generate … …read more
Arshiya Bose spent ten years researching the coffee plantations in the Western Ghats before launching a specialty roastery in Bangalore. Now, she collaborates with 394 smallholders, integrating agroforestry techniques to safeguard biodiversity and wildlife while preserving one of the world’s top eight environmental hotspots. The Black Baza is a small, elusive bird that moves through … …read more
I ate a tortoise caught by a 76-year-old man in the Amazon forest. I tried a spoonful of milk collected from the trunk of a tree he had planted 30 years earlier. I savored one of the best fish I ever had, baked on banana leaves he skillfully cut and tied with his hands. I … …read more